- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Pop dispenser in bar area is visibly soiled
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Microwave in kitchen is visibly soiled
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Chopped lettuce is not date marked for keeping over 24 hours. Staff date marked during inspection.
- Medicine restrictions
Observation: Antacids are stored on shelf above prep line. Staff moved during inspection.
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12/31/2015 | Regular |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Chicken was being stored above cottage cheese. The chicken was moved to the bottom of the shelf.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The outside of the oven, carts, microwave units were not clean to sight.
- Food storage containers identified with common name of food
Observation: The ice buckets were not labeled ice buckets only.
- Multiuse food contact surfaces are cleanable
Observation: The steel sponge was not cleanable. Item was discarded.
- Protecting food from environmental contamination
Observation: Cabbage was being stored on the floor in the walk in cooler. The items were placed on a shelf.
- Separation from food, equipment, utensils, linens, and single service
Observation: Chemicals were being stored above food utensils. The chemicals were moved below the utensils.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided a noro clean up document to the facility and the person in charge stated they would copy it and place it into their protocols.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine, can opener, and other food contact surfaces were not clean to sight. The person in charge stated he would clean these areas prior to opening tonight.
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06/12/2015 | Regular |
- Toilet room
receptacle, enclosed, fixtures clean
- Light bulbs, protective shielding
Observation:Lights in the walk in coolers must be shielded
- Using a handwashing sink- operation and maintenance
Observation:Keep handsinks accessible at all times
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09/24/2014 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw meats not adequately separated in walk in cooler
- Light bulbs, protective shielding
Observation:Shielding missing from walk in freezer light
- Material characteristics of non-food contact surfaces
Observation:Repair damaged surfaces on walk-in cooler
- Using a handwashing sink- operation and maintenance
Observation:Keep handsinks easy to access
- Physical facilities maintained in good repair
Observation:Repair damaged ceiling tiles, ceiling in walk in cooler, etc.
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03/25/2014 | Routine |
- Disclosure of menu items offered or served raw or undercooked
Corrected at time of inspection
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Manually sanitize all food contact surfaces until the dish machine is repaired. Corrected at time of inspection
- Using a handwashing sink- operation and maintenance
Handsinks must be kept easily accessible
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10/29/2013 | Routine |
- Disclosure of menu items offered or served raw or undercooked
Corrected at time of inspection
- Outer openings are protected
Gaps under or around exterior door or windows
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
All ready to eat foods must be used or discarded within 7 days of preparation. Corrected at time of inspection
- Cleanability of floors, walls, and ceilings
Repair damaged ceiling areas
- Foods are cooled using appropriate methods
Cool large masses of food in shallow containers, uncovered. Cool from 135* to 70* within 2 hours and further cool the product to 41* or less within the next 4 hours.
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06/05/2013 | Routine |
Restaurant representatives - add corrected or new information about Fireside Steakhouse & Lounge, 121 E Main, Anthon, IA 51004 »